Instructions: With vegetable peeler, remove peel in strips from 2 tangerines. Using small knife, remove any white pith from peel; set peel aside. Cut remaining pith from tangerines. Holding tangerines, 1 at a time, over 2-cup liquid measuring cup to catch juice, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into cup. Into same measuring cup, squeeze juice from remaining membranes until fruit and juice mixture equals ½ cup. Discard seeds, if any. Stir in sherry, ginger, sesame oil and 1 teaspoon cornstarch; set aside. In medium bowl, mix soy sauce and remaining 1 tablespoon cornstarch. Add beef and toss to coat; set aside.

In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add strips of peel and cook 2 to 3 minutes or until lightly browned. Transfer peel to large bowl. To same skillet, add pepper, snow peas, and green onions, and toss to coat with oil; cook 1 minute. Add water and cook about 2 minutes longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel. To same skillet, add 1 teaspoon vegetable oil and heat until very hot. Add half of beef mixture and cook 2 minutes or until beef is lightly browned, stirring frequently. Transfer to bowl with vegetables. Repeat with remaining 1 teaspoon vegetable oil and beef mixture. Add juice mixture to skillet and heat to boiling; boil 1 minute. Return beef mixture to skillet; heat through.